FishNPhysician;
Nice work, Sir! You can hardly see the scar.

I am gonna have to try that on the next big fish I get, unless its up in BC.

You speak of meat left on the bones when fileting. I will go back and "scrape" the bones for the cat or better yet, save that stuff and make "Tuna" Casserole!

I like to filet from inside the fish. After gutting, I stick the knife through at about the third rib behind the head, parallel with the back bone. Then one swoop to the tail. Turn the fish over and the same for the other side.

To get the ribs out, I set fish on cutting board, skin up, with ribs toward me. I pull up on the meaty part of the filet exposing a few rib bones. Rest the knife on those ribs and cut them out. Trim the belly and fins off and good to go.

"Two legs sits on three legs eating no legs, four legs gets the bones"